
3
Care and Cleaning
After each use, remove the heat control and wash the skillet in warm, soapy water. Clean the underside of the skillet, as necessary.
Rinse and dry thoroughly. The nonstick surface may be cleaned with a nylon mesh scouring pad, such as Scotch-Brite* Non-Scratch
Scrub Sponge, or a damp cloth. Firm pressure can be applied. Do not use steel wool or abrasive kitchen cleaners. Do not immerse
the Control Master®heat control in water or let it come in contact with any liquid.
Do not wash the skillet in the dishwasher.
NOTICE: Repeated washings in a dishwasher will cause the nonstick properties of the ceramic coating to slowly diminish. In addition,
the bottom of the skillet will likely discolor due to the caustic nature of the dishwasher detergent and a gray residue may form which
may transfer onto towels and/or hands.
Soaking the skillet to loosen food residue is not necessary. If, however, soaking the skillet is desired, do not soak for more than two
hours. Soaking for more than two hours may damage the nonstick finish.
In time, the ceramic coating may darken over the heating element due to a buildup of grease residue. To minimize or remove this
discoloration, sprinkle baking soda over the discolored area. Add enough water to make a paste. Allow paste to sit for several minutes
and then scour with a nylon mesh scouring pad, such as Scotch-Brite* Non-Scratch Scrub Sponge, or a damp cloth. Wash and dry
thoroughly. Repeat the procedure, if necessary.
Periodically check the screws on the cover handle and the skillet leg handle assemblies for looseness. Retighten screws, if necessary.
NOTICE: Continuing to tighten, once secure, can result in the stripping of screws or the cracking of the handles, leg handle assemblies,
and cover.
IMPORTANT: To ensure continued accuracy of the Control Master®heat control, avoid rough handling in use and storage.
Glass Cover Care and Use Instructions
CAUTION! The glass cover may break for no apparent reason if you fail to follow these instructions. Broken glass can cause personal
injury or property damage.
Handle the cover carefully. Do not scrape or gouge the glass with hard or sharp utensils. Do not handle a hot cover with a wet towel
or place it on a cold or wet surface. Sudden, extreme changes in temperature may cause the glass to break. Do not use the cover if it
is chipped or cracked. Avoid rough handling in use and storage. Keep the cover clean. Allow the cover to cool before washing. This
cover is dishwasher safe. Do not use steel wool cleaning pads or abrasive powders which can scratch or weaken the glass. Nonabrasive
pads or powders may be used if necessary.
Temperature-Timetable
Food Temperature Cooking Time
Bacon 300°–325° 8–10 minutes Simmering
Canadian Bacon 275°–300° 3–4 minutes In an electric skillet, foods heat to simmering at some
point between WARM and 200°. Heat the skillet at 350°
until the food boils. Put the cover on and reduce the heat
to the simmer level by turning the heat control down until
the indicator light turns off. Add additional liquid during
cooking, if needed, to obtain desired consistency.
Chicken 325°–350° 25–40 minutes
Eggs, fried 250°–275° 3–5 minutes
Eggs, scrambled 250°–275° 3–5 minutes
Fish 325°–375° 5–10 minutes
French Toast 300°–325° 4–6 minutes
Ham, ½ inch thick 325°–350° 10–12 minutes Braising or Pot Roasting
Ham, ¾ inch thick 325°–350° 14–16 minutes This cooking method involves browning foods, usually
meat or vegetables, in oil, butter, margarine, etc. and then
simmering them in a small amount of liquid over low heat.
To brown foods, use a temperature between 325° and 350°.
After browning, simmer as instructed above.
Hamburgers, ½ inch thick 325°–375° 8–12 minutes
Minute Steak 375°–400° 4–5 minutes
Pancakes 350°–400° 2–3 minutes
Pork Chops, ½ inch thick 325°–375° 15–20 minutes
Pork Chops, ¾ inch thick 325°–375° 20–25 minutes Holding Temperature (after cooking period): WARM
Potatoes, cottage fried 300°–350° 10–12 minutes
Sausage, link 300°–325° 20–30 minutes
Sausage, precooked 325°–350° 10–12 minutes
Sandwiches, grilled 300°–325° 5–10 minutes
Steak, beef, 1 inch thick, rare 350°–400° 6–7 minutes
Steak, beef, 1 inch thick, medium 350°–400° 10–12 minutes
Steak, beef, 1½ inches thick, rare 350°–400° 8–10 minutes
Steak, beef, 1½ inches thick, medium 350°–400° 18–20 minutes
* Scotch-Brite is a trademark of 3M Company. Presto is not affiliated with this company.